Producers

A Lake Velence pálinka house making Williams pear, sour cherry, apricot and plum, plus amphora-aged specialties.

The benchmark Black Forest house for Kirschwasser and Himbeergeist — the Wasser/Geist tradition in one distillery.

A Békés distiller of plum and black-cherry pálinka, including bedded (ágyas) styles.

The classic Wachau apricot house, working the protected Wachauer Marille.

A Wachau specialist in apricot (Marille) brandy from the protected Danube-valley fruit.

A Franconian house famed for wild-cherry brandy, aged Zwetschge plum, forest raspberry, mirabelle and wild quince.

A historic Norman Calvados house documenting the region's centuries-old cider tradition.

A celebrated English craft distiller of fruit eaux-de-vie rivaling the best of the Continent.

A Lombard artisan distiller of grappa and fruit distillates.

An Iowa distillery producing apple and grape brandy.

A benchmark Calvados house in the Pays d'Auge, prized for long-aged, single-vintage bottlings.

A Norman producer of certified-organic Calvados.

A pioneering American craft distiller applying Alsatian eau-de-vie technique to Oregon orchard fruit — plus a Douglas fir eau-de-vie.

A Domfrontais house whose pear-heavy Calvados showcases the appellation's minimum 30% pears.

A Louisville house making pot-distilled apple brandy, absinthe and barrel-experiment brandies.

A long-established Norman Calvados brand.

A boundary-pushing organic Norman apple-brandy producer with a natural-wine sensibility.

A Vorarlberg distiller of Alpine orchard and wild-fruit eaux-de-vie.

Vittorio Capovilla's Veneto distillery — among the most revered fruit distillers in the world, from Williams pear to wild plum.

A South Tyrol distiller of Williams pear and fruit acquavite, grappa and liqueurs.

A Breton distillery making lambig — Brittany's apple brandy — plus pommeau and cider.

A wide-ranging Alsace distiller reaching deep into wild fruit — rosehip, rowanberry, sloe and chequer alongside the classics.

A classic Alsace house spanning kirsch, framboise, Poire Williams, mirabelle and quetsch, with prestige wild-berry Geist.

A Périgord distillery specializing in the region's plum and walnut eaux-de-vie, plus pear and raspberry.

An Alsatian eau-de-vie house famous for its Poire Williams and its pear-in-the-bottle prisonnière.

An Alsace house famous for the sheer breadth of its eaux-de-vie — from Williams pear and framboise to holly, hay and rose.

The Valais house behind Williamine pear and Abricotine AOP apricot, plus raspberry, quince and kirsch.

A respected Val de Villé distiller of kirsch, mirabelle, pear, raspberry, quetsche and marc.

A Carinthian distiller of precise single-fruit eaux-de-vie.

A five-generation Toutain-family estate distilling Calvados in the Pays d'Auge.

A leading Swiss house making AOP Zuger Kirsch, Williams pear, Vieille Prune plum, mirabelle, apricot and quince.

One of Switzerland's oldest distillers (since 1846), spanning kirsch, Williams pear, aged plum and berry Geist.

A farm distillery making kirsch from heritage Villé-valley cherry varieties.

A Šumadija distiller of plum, grape and herbal brandies.

A Cornish producer of oak-aged cider brandy from West Country apples.

A Styrian house making fine apple, pear and plum brandies (and famed fruit vinegars).

A sustainable Kent distillery turning surplus orchard and hedgerow fruit into spirit.

A Gruža-valley house making plum, quince and pear, with long-aged plum bottlings.

An Alsace wine house that also distills fine mirabelle and quetsch eaux-de-vie.

A Baden house rooted in Oppenau, specializing in kirsch, Williams pear and Obstler.

A Chicago craft distiller reviving American peach brandy among other fruit spirits.

The oldest licensed distillery in the US, distilling New Jersey applejack since around 1698.

A Perche producer of Calvados, cider and Pommeau.

A new-frontier kiwi eau-de-vie from Xuxiang kiwifruit, rested in clay pots.

A Yonkers distiller carrying the Moroccan Jewish Mahia fig-brandy tradition into the US.

Italy's oldest grappa house, also crafting fruit-based distillates and liqueurs.

Japan's whisky giant, founded on apples — its Hokkaido operation still distills apple brandy.

A famed Friulian grappa house that also distills whole-fruit and pear eaux-de-vie.

A Zlatibor house — in the village literally named Šljivovica — making aged plum brandy.

A Szabolcs house built on Szatmár plum, with apple, quince, black cherry and an aged Elixir line.

A major Norman group (Spirit France) behind several historic Calvados brands and Pommeau.

A Vojvodina house with a premium multi-fruit brandy range.

A Serbian house making aged plum brandies, vinjak and liqueurs.

A family hamlet distillery making native-variety plum rakija — recognized by Slow Food.

A modern Austrian distiller prized for estate-fruit apricot, raspberry, pear, apple, plum and rowan/wild-service eaux-de-vie.

A Chicago family distillery making apple, cherry, apricot, plum and tropical-fruit brandies.

A cult Tyrolean house making uncompromising single-fruit eau-de-vie — apricot, quince, sour cherry, and a famed rowanberry.

A Routot house aging its own Calvados on site.

A South Tyrol house distilling Williams-Christ pear, apple and raspberry Geist alongside grappa.

The best-known Moravian slivovice house — triple-distilled plum, pear, apricot and cherry, including kosher lines.

A Baden distiller of premium Obstler, Williams and Moor-Birne pear brandies.

The traditional high-proof plum slivovitz of Poland's Goral highlands.

England's answer to Calvados — oak-aged cider brandy (3 to 20 years) and the Somerset Pomona, from West Country cider apples.

A California craft pioneer of pear, raspberry and cherry eaux-de-vie — and, historically, one of the very few kiwi distillers.

A prolific Hungarian house distilling 80-plus products from around 30 different fruits.

A family Scottish distillery making eaux-de-vie from Scottish berries and orchard fruit.

A Cotentin producer of AOC Calvados, Pommeau de Normandie and cider.

A Paso Robles distiller at the experimental edge — fig, mango, orange, cinnamon, walnut and ghost-pepper brandies.

A Romanian house making plum-based pălincă and țuică.

Bulgaria's benchmark plum brandy, tied to a monastic tradition since the 14th century.

A Connecticut distiller of New England pear and apple eau-de-vie.

A large Alsace cooperative house bottling framboise, Poire Williams, mirabelle and quetsch in the tall Alsace flûte.

A Szabolcs distillery producing a range of fruit pálinkas.

A storied Hungarian house making protected pálinka, including Kecskemét apricot.